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Blueberry Coffee Cake Recipe

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This recipe for Blueberry Coffee Cake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bessie Engle
Added: Tuesday, July 12, 2005


1 1/2 C fresh or frozen blueberries
1 1/3 C sugar, divided
2 Tbsp. cornstarch
1/2 C margarine, softened
2 eggs, room temperature
2 C All Purpose flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp. salt
1 - 8 oz carton sour cream
1 tsp almond extract
1/2 C pecans, chopped fine
1 C powdered sugar
1 Tbsp. warm water
1/2 tsp almond extract

Preheat oven to 350 degrees
Combine blueberries, 1/3 cup sugar and cornstarch in sauce pan.
Cook over low heat for 5 - 7 minutes until thickened. Set aside.
Cream butter and gradually add 1 cup sugar. Beat until fluffy.
Add eggs, one at a time, beating well after each addition. Combine rest of dry ingredients.
Add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Stir in almond extract. Spoon half the batter into a greased and floured Bundt or 10 inch tube pan. Spoon half of blueberry sauce over batter.
Repeat, then partially swirl through batter with a knife. Sprinkle with pecans.
Bake for 50 min. Cool briefly in pan. Then invert on plate.
Make glaze by combining ingredients and mixing well. Glaze cake when cool.

Personal Notes:
Personal Notes:
Best served the next day.




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